Nothing says cozy comfort quite like a chicken and biscuit pot pie casserole fresh from the oven. This dish combines tender chicken, creamy vegetables, and buttery biscuits baked to golden perfection — all in one comforting bake. Whether you call it a biscuit chicken pot pie, an easy chicken pot pie with cheddar bay biscuit topping, or a homemade chicken pot pie topped with cheddar garlic biscuit, this version brings classic Southern flavor with a homestyle twist you’ll love.
Why You’ll Love This Recipe
- Creamy, hearty, and irresistibly comforting
- Perfect for weeknight dinners or Sunday family meals
- Uses easy pantry staples and frozen veggies
- Deliciously golden drop biscuit topping
- Make-ahead and freezer-friendly
- Customizable with your favorite vegetables
Ingredients Needed
For the Filling
- 3 cups cooked chicken, shredded or diced
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp thyme
- ¼ tsp paprika
For the Biscuit Topping
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (1 stick) cold butter, cubed
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 cup buttermilk
Step-by-Step Instructions
- Preheat the oven: Set to 400°F (200°C). Lightly grease a 9×13-inch casserole dish.
- Make the filling: In a large skillet, melt butter. Add onion and garlic; sauté until fragrant. Stir in vegetables, chicken soup, broth, cream, and seasonings. Simmer until thickened.
- Combine and pour: Add cooked chicken to the sauce, mix well, then pour into the casserole dish.
- Prepare biscuit topping: In a bowl, whisk flour, baking powder, salt, garlic powder, and cheddar cheese. Cut in butter until crumbly, then stir in buttermilk until just combined.
- Drop biscuits: Spoon dollops of biscuit dough evenly over the filling.
- Bake: Place in the oven for 25–30 minutes, until the biscuits are golden brown and cooked through.
- Cool slightly: Let rest 5 minutes before serving.
Tips for Success
- Use rotisserie chicken for quick prep.
- Don’t overmix the biscuit dough — keep it rustic for tender biscuits.
- Add a pinch of cayenne for gentle heat.
- If the filling seems thin, let it simmer a few minutes longer to thicken.
- Brush biscuit tops with melted garlic butter for Red Lobster biscuit flavor.
Variations & Substitutions
- Cheddar Bay Style: Add shredded cheddar and garlic butter for a chicken pot pie with Red Lobster biscuit vibe.
- Muffin Version: Spoon mixture into muffin tins for biscuit chicken pot pie muffins.
- Homemade Topping: Swap canned biscuits for a chicken pot pie with homemade biscuit topping.
- Lighter Option: Use low-fat milk instead of heavy cream.
- Individual Servings: Bake in ramekins for a biscuit chicken pot pie casserole twist.
Serving Suggestions
- Pair with a crisp green salad or roasted asparagus.
- Add cranberry sauce or apple chutney for a sweet contrast.
- Serve with extra cheddar garlic biscuits on the side.
- Top with chopped parsley or green onions for color.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container up to 3 days.
- Freeze: Wrap tightly and freeze up to 2 months.
- Reheat: Warm in a 350°F oven for 20 minutes or microwave individual portions until heated through.
Frequently Asked Questions
Can I use frozen chicken?
Yes! Thaw it first and shred before adding to the filling.
Can I make this ahead?
Absolutely. Assemble the casserole and refrigerate up to 24 hours before baking.
How do I thicken the sauce?
Let it simmer longer, or stir in a spoonful of flour or cornstarch slurry.
Can I make this gluten-free?
Use a gluten-free all-purpose flour blend for both the filling and biscuit topping.
What’s the best biscuit for pot pie?
Homemade drop biscuits or chicken pot pie biscuit recipe dough gives the best flavor and texture.
Servings: 6 servings
Calories: 480kcal
Cost: Budget-friendly
Equipment
- 9×13-inch baking dish
- large skillet
- mixing bowl
Ingredients
- 3 cups cooked chicken, shredded or diced
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 1/4 tsp paprika
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 cup buttermilk
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch casserole dish.
- In a large skillet, melt butter. Add onion and garlic; sauté until fragrant. Stir in vegetables, chicken soup, broth, cream, and seasonings. Simmer until thickened.
- Add cooked chicken to the sauce, mix well, and pour into the casserole dish.
- In a bowl, whisk flour, baking powder, salt, garlic powder, and cheddar cheese. Cut in butter until crumbly, then stir in buttermilk until combined.
- Drop spoonfuls of biscuit dough over the chicken mixture.
- Bake for 25–30 minutes, until biscuits are golden and cooked through.
- Let cool for 5 minutes before serving.
Notes
You can use rotisserie chicken for ease, and swap heavy cream for milk if you prefer a lighter version. For Red Lobster-style biscuits, brush the tops with garlic butter before serving.
Nutrition
Calories: 480kcal | Carbohydrates: 38g | Protein: 29g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 110mg | Sodium: 870mg | Fiber: 3g | Sugar: 4g | Calcium: 230mg | Iron: 2mg
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